Fettuccine With Shrimp Sauce

• 1 1/2 c. chicken broth
• 1/4 c. dry white wine
• 1/4 tsp. dried marjoram, crushed
• 3/4 lb. fresh or frozen shelled shrimp
• 4 tsp. cornstarch
• 1/2 c. skim milk
• 2 (1 oz.) slices process fat-free Swiss cheese, cut up
• 2 Tbsp. snipped chives or green onion tops
• 4 oz. fettuccine, cooked

1. In a saucepan, combine chicken broth, wine, marjoram and dash of pepper. Bring to boiling. Add shrimp.
2. Return mixture to boiling. Cook 1 minute or until shrimp are tender.
3. Remove shrimp. Cover and set aside. Bring broth mixture to a full boil. Boil about 20 minutes or until reduced to 1/2 cup. Combine cornstarch and milk. Add to reduced mixture in saucepan.
4. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add cheese and chives. Stir until cheese is melted.
5. Return shrimp to saucepan. Heat through.
6. Serve with pasta.
7. Makes 4 servings.

chicken broth, white wine, dried marjoram, shrimp, cornstarch, milk, swiss cheese, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227851 (may not work)